Fish Tacos with Creamy Avocado Pesto

My love affair with fish tacos has me constantly seeking creative new recipes to add to the mix. To avoid the dreaded relationship rut, you gotta change things up every now and then!

I decided to try out a new sauce for tonight’s batch of f ish tacos. And thus, creamy avocado pesto was born.

Ingredients

    • 1 cup plain Greek yogurt
    • 1/2 cup fresh basil
    • 1/2 an avocado
    • 3 Tbsp olive oil
    • 1 tsp minced garlic

Blend everything together in a blender or food processor.

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This would also work great on sandwiches or as a dipping sauce.

For the fish, I sauteed 4 tilapia fillets in 2 Tbsp olive oil and seasoned them with cayenne pepper, cumin, chili powder, and black pepper.

Fish taco accompaniments

    • roasted red bell peppers
    • white onion
    • cilantro
    • pico de gallo
    • romaine lettuce

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Dinner shut everyone up for a good 10 minutes. And that, my friends, is when you know you did good.

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Shout Out to 101 Cookbooks

During my four hour layover in the D.C. airport the other day I was reading through the latest issue of Whole Living. I was so excited to see that food blogger Heidi Swanson of 101 Cookbooks was featured in an 8 page spread. Heidi has scored tremendous success simply by doing what she loves (cooking, traveling, and writing about it) which is something that I strongly aspire to.

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In celebration of Heidi’s magazine acclaim, I made her Baked Oatmeal for breakfast this morning. It was absolutely incredible.

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Heidi’s Baked Oatmeal

Serves 6-8

Ingredients

    • 3 Tbsp unsalted butter, melted and cooled slightly
    • 2 cups rolled oats
    • 1/2 cup sliced almonds
    • 1/3 cup natural cane sugar
    • 1 tsp baking powder
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp fine grain sea salt
    • 2 cups milk
    • 1 egg
    • 2 tsp vanilla extract
    • 2 bananas, cut into 1/2” slices
    • 1 1/2 cups berries
    • Maple syrup for drizzling

Directions

1. Preheat oven to 375 degrees. Grease an 8-inch square baking dish.

2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl whisk the milk, egg, half the butter, and vanilla. Combine wet and dry mixtures together.

3. Arrange bananas in a single layer on the bottom of the baking dish. Add 1 cup of the berries, then top with the oat mixture.

4. Add remaining berries and nuts on top, then bake for 40 minutes.

5. Let cool slightly, then drizzle remaining butter and maple syrup on top.

I did a couple things differently, and it stilled turned out amazing.

    • I used vanilla soy milk instead of milk.
    • I left out half the butter and the maple syrup for drizzling.
    • I used stevia zero-calorie sweetener instead of cane sugar.

I used strawberries for the bottom of the baked oatmeal and blueberries on top.

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The gooey bananas and strawberries on the bottom took this oatmeal to a whole new level.

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Look of the Day: LUX Lounge

Last night was my very first downtown Rochester experience as a 21+ year old. One of my best friends from home took me to a bar called LUX which was really fun and laid back.

The Outfit

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 shirt by Ella Moss
vintage Levi shorts
bandeau from Urban Outfitters
boots by Matisse
pink necklace from Express
fringe necklace from Madewell

LUX was a pretty cool little spot. There was artwork on the walls and a lot of places to hang out both inside and outside. Santino and I both had a couple gin & tonics and talked about how much we love and miss each other 🙂

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Spinach Tomato Frittata

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I think I like feta cheese better than mozzarella in frittatas, but this still turned out really good.

Ingredients

    • 4 eggs
    • 2 egg whites
    • 2 cups spinach
    • 1/2 cup tomatoes, chopped
    • 1/4 cup onions, chopped
    • 1/2 cup + 1/2 cup shredded mozzarella
    • 1 garlic clove, minced
    • 5 basil leaves, chopped
    • 2 Tbsp fresh chopped parsley
    • 2 Tbsp olive oil

Directions

1. Preheat broiler

2. Add 1 Tbsp olive oil to saute pan and bring to medium-low heat.

3. Saute onions, tomatoes, and garlic for 4 minutes. Add spinach and herbs and saute for another 3 minutes, or until spinach is wilted.

4. Meanwhile, whisk together eggs and egg whites. Add vegetable mixture and 1/2 cup shredded cheese to the eggs.

5. Coat bottom of pan with remaining 1 Tbsp olive oil. Pour mixture back into pan, cover, and cook for about 12 minutes or until eggs have set.

6. Top with remaining 1/4 cup cheese, then broil for 2 minutes or until top is browned.

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Stuffed Portobello Mushrooms

Dinner tonight was stuffed portobello mushrooms and honey-roasted sweet potato fries. These mushrooms turned out amazing! I wouldn’t change a thing about the recipe, and I will definitely be adding it to my recipes-to-revisit collection.

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Ingredients

    • 4 large portobello mushroom caps, stem and gills removed
    • 1 1/2 cups spinach, chopped
    • 1/2 cup tomatoes, chopped
    • 1/2 cup roasted red bell peppers, chopped
    • 1/2 cup panko bread crumbs
    • 1 cup goat cheese
    • 2 Tbsp fresh chopped basil
    • 2 Tbsp fresh chopped parsley
    • 2 Tbsp olive oil

Directions

1. Preheat oven to 425 degrees.

2. Combine all ingredients and distribute into 4 mushroom caps

3. Roast in the oven for 10 minutes.

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Honey Roasted Sweet Potato Fries

1. Preheat oven to 425 degrees.

2. Cut 1 large sweet potato into small slices or wedges. Combine with 2 Tbsp olive oil and spread on a greased baking sheet.

3. Top with 1 Tbsp honey and ground cinnamon to taste.

4. Roast in oven for 15-20 minutes.

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CocoNana Smoothie

This morning I dropped my mom off at work bright and early, took trips to the banks, and got my picture taken at the DMV for my new license (finally!)

It is actually gorgeous weather here in Victor, NY. A serious rarity. However, rain is forecast almost every day for the next two weeks, so I’m trying to enjoy the sunshine as much as I can.

Look of the Day

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sweater from Urban Outfitters

shorts from Gap

necklace from H&M

I ate lunch on the deck so I could watch my beautiful horses, Pixie and Cooper, while I ate.

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Pita stuffed with hummus, spinach, artichokes, and tomatoes + a side of fruit salad- apples, grapes, and raspberries

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I went for a 5 mile run around Victor + a 1 mile walk, then slurped down on a new smoothie recipe.

CocoNana Smoothie

    • 1 cup coconut milk
    • 1/2 banana
    • 1/2 cup frozen strawberries

This was my first experience with coconut water. I was a little weary, but the taste is actually surprisingly light and refreshing. Coconut water has many different health benefits and is great for replenishing your body’s fluids after a workout. It is high in potassium and low in both calories and sodium, at only 45 calories per 1 cup serving.

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2 Week Getcha Booty Back in Shape Challenge

I am not even going to try denying to myself that I’ve been, let’s say, “enjoying myself” a bit too much these past couple weeks. I’ve enjoyed a few too many adult beverages and eaten out more than I usually do. I’m still exercising pretty regularly, but I fear that this is not making up for everything else.

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SO, I deem these next two weeks at home my Getcha Booty Back in Shape Challenge. I love cooking for the fam when I’m home, so hopefully I’ll be less tempted to eat poorly. Turkey burgs, tacos, and tequila… It’s been fun, but I think we need a break.

Problem Number One: I no longer have access to a gym, but hopefully the weather will cooperate with me enough to take my runs outside. I also hope to acquaint myself with Victor Yoga Studio on multiple occasions these next couple weeks.

Workout Plan:

    • Run 4 days per week
    • Yoga 1-2 days per week
    • Strength train 2 days per week

Nutrition

    • Eat out no more than 2 times per week
    • Alcohol no more than 1-2 times per week (I’m going to aim for 1, but we’ll see…)
    • Cook and eat lots of veggies, whole grains, and fruits!

It’s really easy for me to eat healthy when I cook for myself, because I’m really careful about what I put into my food, and I honestly enjoy and prefer healthy nutritious foods as opposed to processed, greasy crap.

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